Gajar Batata Bhaaji (Gajar Aloo Sabzi) Recipe
Maharashtrian-style gajar batata bhaaji made using kokum and jaggery. Quick pressure cooker recipe, ideal when you're crunched for time.
Ingredients
- One and a half cup cubed potatoes
- 3/4 th cup roughly chopped carrots
- 2-3 pieces dried kokum amsul
- 1/4 th tsp mustard seeds
- 1/4 th tsp turmeric powder haldi
- 1/4 th tsp asafoetida hing
- 3/4 th tsp red chili powder
- 1 tsp powdered jaggery preferably organic
- 1 tsp chopped coriander optional
- Salt to taste
- 2 tsp oil
Instructions
- Heat a small cooker, add oil, and then add mustard seeds when oil heats up.
- Add hing when mustard seeds start to splutter.
- Add potato and carrot pieces.
- Add turmeric powder and red chili powder, and mix properly.
- Add half-3/4th cup water, dried kokum (amsul), jaggery and salt.
- Mix properly and cover the cooker with its lid.
- Cook on medium-low flame for 8-10 minutes. (3-4 whistles till potato becomes tender and gets cooked properly.)
- After the heat settles, take off cooker's lid and transfer 4-5 pieces of potato to a small bowl.
- Mash the potato pieces and add them back in the sabzi to thicken the gravy.
- Turn on heat and cook the sabzi for about a minute while stirring intermittently. (You can add coriander at this stage if you want. I prefer this sabzi without coriander.)
- Serve hot with roti.
Notes
Cooking this sabzi in a kadai instead of a cooker takes more time because the potatoes need to be soft almost border-line soggy. You can reduce the time by cooking the potato and carrots in a cooker first. Then follow the same process of making this sabzi in a kadai using cooked pieces.